Kara-nuri Tea Scoop

Kara-nuri Tea Scoop

$120.00
$120.00
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Kara-nuri Tea Scoop
  • Kara-nuri Tea Scoop
  • Kara-nuri Tea Scoop
Kara-nuri Tea Scoop

Kara-nuri Tea Scoop

Make your daily matcha ritual more authentic with a special spoon (Chashaku) for scooping matcha. Crafted using a spatula, it features the unique Kara-nuri pattern. This popular Tsugaru lacquering technique involves applying multiple coats of colored lacquer and meticulous polishing, resulting in a profound and captivating quality. The finishing techniques offer endless possibilities, allowing for varied combinations of colors and patterns.

Two scoops (about 2g) are the perfect amount to make one bowl of matcha. Finished with Tsugaru-Nuri lacquer, the multiple layers of lacquer make it durable. 

Size: W 7.3in x L 0.4in x H 0.4in / W 18.5cm x L 1cm x H 1cm
Material: Bamboo
Coating: Natural lacquer

Care & Use: Hand wash only. Do not use in microwave or oven. Do not soak in water for extended periods. Wash with a sponge or other soft material and wipe dry immediately after use. If concerned about the smell of the lacquer, leave it in a well-ventilated place for a few days or run it through lukewarm water 2-3 times and wipe it with a soft cloth

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$120.00
$120.00
Shipping calculated at checkout.

Matcha begins long before it is stone-milled into powder. Like wine grapes or coffee varietals, tea plants have different cultivars, distinct genetic varieties that shape flavor, aroma, texture, and character. Each cultivar carries its own personality.

FIND OUT MORE

Yabukita

The most celebrated and widely grown cultivar in Japan. Yabukita is known for its balance. It produces a smooth, approachable cup with gentle sweetness, fresh vegetal notes, and a clean finish. It forms the foundation of many exceptional matcha blends because of its consistency and harmony.

Okumidori

A rarer cultivar prized for depth and elegance. Okumidori develops a deeper emerald color, a softer bitterness, and a rich, lingering sweetness. It is often chosen for premium ceremonial matcha because of its creamy texture and refined umami.

Saemidori

Often called one of Japan's sweetest cultivars. Bright, vibrant, and naturally smooth with rich umami and almost no astringency. Highly prized for its refined and approachable character.

Only the youngest spring leaves are selected for premium matcha. After harvest, the leaves are steamed, dried, and carefully stone-milled into an exceptionally fine powder. It can take up to an hour for a traditional granite mill to produce just 30–40 grams of matcha.

We believe matcha is more than a drink. It is a meeting between agriculture, craftsmanship, and ritual. Every bowl begins with a cultivar, a season, a harvest, and a patient process refined over generations.